Name Broccoli pasta souffle


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* 250 g (8 oz) broccoli
* 125 g (4 oz/2 cups) pasta shells
* 45 g (1 1/2 oz / 9 teaspoons) butter
* 45 g (1 1/2 oz / 1/3 cup) plain flour
* 315 ml (10 fl oz / 1 1/4cups) milk
* 90 g (3 oz / 3/4 cup) grated Cheddar cheese
* salt and pepper
* freshly grated nutmeg
* 3 eggs, separated, plus 1 extra egg white

1. Divide broccoli into small flowerets. Cook in boiling salted water until just tender but still crisp. Drain.
2. In a large saucepan of boiling salted water, cook pasta shells until tender.
3. Preheat oven to 200C (400F/Gas 6). Grease a 1 litre (32 fl oz/4 cup) souffle dish. In a saucepan, melt butter and stir in flour. Cook for 2 minutes, stirring over gentle heat. Gradually add milk and cook, stirring, until sauce thickens. Simmer gently for 5 minutes, then stir in grated cheese. Season with salt, pepper and nutmeg. Leave for a few minutes to cool slightly.
4. In a large bowl, whisk egg whites until stiff but not dry. Stir egg yolks into cheese sauce, then add broccoli and pasta. Stir 1 tablespoon of egg white into mixture, then gently fold in the rest. Pour mixture into souffle dish. Bake in the oven for about 30 minutes until the souffle is well risen, golden brown and just set in the middle. Serve at once.

Serves: 4

Note: This mixture may be cooked in individual souffle dishes and baked for 20 minutes.

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